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Yes, I certainly will make it again someguy-k2h, and thank you for those kind words. Yes, I remember ordering steak Diane in restaurants, and they made it at your table. Great days, mate. I still make it today because I really like it. Cheers 🍻

Cheers 🍻

Thank you for the comment. That's pretty early, mate, 😆 cheers 🍻

Yep, ok, mate 👌

Thanks man.

Thanx mate.

Thank you, cheers 🍻

Thanks mate, yep nothing like bacon and egg sandwich. It was delicious. The best I've made it so far. Cheers 🍻

Thank you so much for the lovely comment, carlosquintero8279. It's harder than it looks if you want to do it like the Asians do it. They're the masters of Wok cooking. I'm getting better, though. Cheers 🍻

Cool mate

Thanks mate, it was pretty good for a new way of cooking for me, I'll get better the more I do it I hope. 😆 cheers 🍻

Bahahahahaha, you're not invited lmfao

I noticed you haven't made any videos on your channel, but you seem to think you know it all and make silly comments on other people's channels. Lol 😆

Thanks, mate, no, I'm not Asian I'm English, I do, however, admire the way Asians use a wok. It tasted ok, though, and it was my first time doing it, I hope I get better at it the more I do it. Cheers 🍻

@@redneckhillbilly544 Don't need me, plenty of videos here showing you how it's done in asia, the order you cooked it and how long at times was how I could tell. Needs practice, but some guys in asia can do that dish in less than 2 minutes, it's all in the wrist. 😁

@dcikaruga, yep, I'm learning how to toss it at the moment, I am getting better at it, though. Also, I was a bit intimidated by the power of the burner. It's awesome, a bit scary at first. 😆

@@redneckhillbilly544 It when some oil pops and a drop lands on you that's the worst, literally cooks your skin for a moment. Cooking the vegatables and meat first in the sauce then adding the rice or noodles later will soak up the flavour, your bound to notice the difference, egg ontop of the rice will just coat it mostly, prefer scrambled myself. It's a matter of taste, some guys up north add too much oil and cook it short but I prefer down south when they don't and cook it for a little longer because it's more dry and crispy that way, all these variations you can play with. Just find out what you prefer over time.

@dcikaruga cool thanx mate

You haven't realised why I did it like that, that's the only way my son will eat his steak, my steak was great. You eat your steak how you like it, and we'll eat ours how we like it, afylter all ots only your opinion and you are entitled to that, and so are we mate. Check the facts out, buddy cheers 🍻 lmfao

@@redneckhillbilly544 I respect that.

@JMcKey21 Thanks, mate, it's all good. Cheers 🍻

That's ok, mate, not everyone's cup of tea, i acept that, I may think the same about your method then again i may like it. Who knows? It's ok to have your opinion, and I have mine, I love this method. It doesn't make me right, and it doesn't make me wrong either it's the way I like it, each to his own mate, thanks for the comment, cheers 🍻

Thank you so much for the lovely comment, mate, and I'll certainly take your recommendations on board, I always ask for constructive criticism. I'm not too proud to take notice of it, I'm no expert, but I try hard and even better. I enjoy doing it. Thanx a lot, mate.

Yeah, mate, they're not bad, I bought a big bag of raw frozen chips to try, and they come like when you cut your own potatoes, they're not pre-cooked like the other frozen ones. These chips are like the restaurants and take away burger joints use. Thanks for the comment HIK_48•3 cheers 🍻

😆 sure are mate, we love our beef in this house. 😀 thanks for your nice comment mate, cheers 🍻

Yes mate it wasn't my best effort there were lots of reasons why I did it this way, I was so short of time and I was actually trying to speed thing's up a bit, wasn't happy with the result myself. Tasted ok, though. I did explain I'm sole carer for my invalid wife, and she comes first. Normally, I do do a better job. The flamethrower was just an experiment as I've seen others do it. I am aware of all you commented on, though, mate cheers 🍻

Let’s see your video on how to cook a perfect steak then chef 🥩

I have already posted a video on a pretty good New york strip steak. It was medium and perfect for me, maybe you like it rarer and that's your choice. There is no such thing as a perfect steak. It's only perfect for the person who likes it cooked to a certain doneness. Mines is not perfect, but to me, it's pretty close. Thanks for the comment mate, check the video out and let me know what you think? Cheers 🍻

@@redneckhillbilly544 I will watch that and let you know what I think on the other side. There is such a thing as a perfect steak, it may just not be your thing. The cut of steak has to be well marbled, usually a rib cut. Ending interior temperature should be between 54C and 60C to taste. The outside should be seared to achieve a full Maillard reaction, usually over a wood fire. Allow the steak to rest at least as long as it was on the fire to allow the interior juices to evenly redistribute through the meat fibers. Season with salt, pepper, garlic powder optional. If you sous vide the cut, then season in the bag instead of at the end.

@someguy-k2h ​@someguy-k2h now some people say if you sous vide a steak you dont have to rest it, its personal choice, they do give valid readons as to why, hmmmm, also if you served me a medium rare steak i wouldnt eat it, just my preference, medium is perfect for me. I know people who like it i think they call it blue, their choice also. Thats why i say there's no such thing as a perfect steak, its all up to the individual, now my son will not eat a medium steak he likes it not only well done but very well done, in my opinion hes wrong, but in his opinion hes right, and i accept that no problem. Nice chatting with you mate, ill look forward to your comment. Thanks 😊

Thanks for subscribing, mate. much appreciated, cheers 🍻

I know, mate. I had a good talk to myself about that. My son didn't stop complaining. Lol 😆 I had every intention of putting it on,in fact, it was on a plate in the fridge doh. My excuse is I'm getting old 😆

@redneckhillbilly544 I would have used a nice vintage cheddar, but for smash burgers the best cheese to use is easy singles apparently. You could try both and see which actually works better, might make a good video, best of luck 😁👌

Yeah, charlie_crown the singles is the way to go, I think, mate.

Yes mate I normally sous vide at 60°c for 2 hours and it's normally oerfect but I was pushed for time on that one, as I'm sole carer fir my invalid wife, who was having g problems during the day that I had to take care of, but you are right big difference I won't do it that way again, that's fir sure. Thanks for your comment, mate. Cheers 🍻

Thanks for your comment mate, yes I'm aware of the arm shots, but unfortunately it's because I have a very small kitchen, and not much room for my cameras, I'll try to do better though cheers 🍻

That's so cool mate, welcome back to cooking 😆

They tasted great, mate. The crust was chewy, great flavour. Yes, you are right they needed to be thinner, I forgot to get the parchment paper out, the Burgers were sticking to my meat press. Won't forget next time, though . 😆 😅 😂 Thanks for the comment. Cheers 🍻

Thank you so much larrymuffett7177 for thise very kind words mate, means a lot, I try hard and I don't always get it right, but I do my best, thanks buddy, cheers 🍻

I'm only stating what the wattage is on 110 volts in America, mate 110 volts 1600 watts against 240 volts 3,000 watts in Australia. Big difference considering it's supposed to be the same machine, so I take it the amperage is different as well. Cheers mate 🍻

@@redneckhillbilly544 you are mostly right but we have 240 available when necessary

That's what I did, mate. It was quite heavy to turn the right way up in such a small space I was working in. Thanks for the comment, though. Cheers 🍻

Thanks for the comment tezza8717, i was quite happy with it considering it was my first attempt, im getting better now as im learning how to toss it. Cheers 🍻 mate

Thanks for the comment, chuckman33. I love it. it's a lot safer than the others, and I have both types. Very quick once you get used to it, there's a bit of a learning curve, but it doesn't take long to get used to it. That was my first try with it, but I'm a lot better at using it now. It's pretty easy to clean as well. I'm not familiar with the movie style dish, so I don't know. Dicing vegetables can be a little awkward at first, which takes a bit of getting used to, but it can be done. Slicing and julienneing vegetables is very easy though. Cheers mate 🍻

@@redneckhillbilly544 Great! What about the buttons? Are those really well done? The Ratatouille movie style is with rounded vegetables, I think it may work. Saludos desde Venezuela!!

Had no problems with them so far, mate..

Thank you so much, fredwright2712, for a lovely comment. It is much appreciated. The potatoes I used we call Sebago in Australia, it fries well and bakes well and also good for boiled and mashed, pretty much an all rounder. I used beef dripping thus time, but sometimes I use lard or duck fat, they all work well, but my favourite is the beef dripping, it reminds me of my grandmother's cooking she always used beef dripping, in fact she used to make us beef dripping sandwiches as kids, loved em. Nice chat, mate. cheers 🍻

No spices this time, mate. My family are not into a lot of spices. The lamb tasted great with just the rosemary. We prefer to taste the meat, not the spice. I know a lot of Cook's cover their meat in lots of spices, and that's ok if you like that,but I sometimes very litely put a BBQ rub on but that depends on the meat I'm cooking and how I want it to taste. Thanks for the comment, alexvasconezgarcia1613

Thank you so much, anayashahid2772. For those very nice comments, you are very kind. I do my best to cook some decent meals, I'm not a trained chef, I have to do all the cooking now as my wife can't do it anymore since her dementia has gotten worse. I just enjoy cooking mainly because it gives me something to do, as I can't do a lot of things I used to do because my wife is so sick and I am her carer now, she takes a lot of looking after. I do try and make it interesting, and I try and have a bit of fun while I'm doing it. Cheers 🍻

Hi bigchief2331, yes It's pretty scary, mate, but I can't wait to try it out. When I use it, I'll video it, and I'll put an honest review on as to what I think of it. Fingers crossed, mate. Yeah, my son is getting a bit demanding, but he won't cook his own. Lol 😆 he'll end up eating crap every day 🤣

😆 🤣 😂 this criticism comes from someone who hasn't got any content on his own channel at all. Show me how it's done, dude? then I'll listen to your rubbish. Jealousy gets you nowhere, mate. Keep your comments to yourself, put up, or shut up. You are just another keyboard warrior without any substance. Move on, mate, this channel isn't for you, obviously.

😆 🤣 😂 this criticism comes from someone who hasn't got any content on his own channel at all. Show me how it's done, dude? then I'll listen to your rubbish. Jealousy gets you nowhere, mate. Keep your comments to yourself, put up, or shut up. You are just another keyboard warrior without any substance. Move on, mate, this channel isn't for you, obviously.

😆 🤣 😂 this criticism comes from someone who hasn't got any content on his own channel at all. Show me how it's done, dude? then I'll listen to your rubbish. Jealousy gets you nowhere, mate. Keep your comments to yourself, put up, or shut up. You are just another keyboard warrior without any substance. Move on, mate, this channel isn't for you, obviously.

Thank you so much johnsavage for a lovely comment, I am getting a bit better, but its winter here and it's been a bit cold to cook outside for me lately , but we're heading into spring now and when it warms up a bit I'll be Wokking again 😆 it's great to here you have set your burner up, I hope you are going to make some videos mate, I'll look forward to seeing them, cheers 🍻

Only your opinion, mate, but that's ok, you must be an expert 😉 you need to do some research on blow torching sous vide meat, most of the videos I've seen do it. I've never claimed to be an expert, so I may take a look at some of your videos. Hope you feel better now. Cheers 🍻.

😅 i noticed not one cooking video on your channel, yet you criticise other people's efforts. Jealousy is probably the word I'm looking for. Have a nice day. Mr. know it all. 😊

Thank you so much user-sx2mc1cq5m, for the nice comment.

Thanks for the comment, bjmcia. I'll keep that in mind mate, cheers 🍻

Thanks, davidmeade1866, ticking along ok thanks mate.

Thanks, DannyPearce-td9yz, I hope so too, mate. it takes a little getting used to, but it's not a bad job in the end. Cheers 🍻

Hi JeannetteShoreland, Thank you for your comment. I usually get my spice guide from the BBC and then adapt it to my taste, and I have to use what ingredients I have on hand. I'm so glad you liked the video. I think I got the recipe for rock cakes from an English youtube channel, I can't think of the name of it at the moment, I'll have to look it up. Many thanks, mate. Cheers 🍻 ah, just looked it up. It's budget cooking UK, If that helps.

Thanks for the comment, rullysiswanro4583. I'm glad you like the effort I'm still learning to, cheers 🍻 mate

Thank you so much for the nice comment. pacificcoastbreeze means a lot. You are very kind, thanks again. 😊

Thank you, mdyisri6055, for your comment.

Thanks for the comment juanluispenabaez753, yes I was a bit nervous using it for the first time. There definitely is a technique to learn. It's a lot different than using the cook top in the kitchen. Everything happens so fast. I am getting a little bit more confident with it, but it's been very cold lately, so I'll start using it again when it gets a bit warmer. Cheers mate 🍻

Thank you for8 the comment wayout6092. That's a great idea with pasta, I've never tried that. I must remember to give it a go sometime. Cheers 🍻 mate.

Hey, bigchief2331, how ya doin mate? No, I've never tried F.Whitlock soups, mate. I'll keep my eye open for them. thanks